*Available in the Asian foods section of some supermarkets and at Asian markets.

Preparation

Prepare barbecue (medium heat). Arrange vegetables on baking sheets. Brush with oil; sprinkle with salt and pepper. Grill peppers, skin side down and without turning, until blackened and blistered, moving occasionally for even cooking, about 10 minutes. Enclose in plastic bag. Let stand until skins loosen, about 30 minutes. Grill eggplants and zucchini until charred and tender, turning and rearranging for even browning, 5 to 6 minutes. Place on foillined baking sheet. Peel peppers. Transfer to sheet with eggplants and zucchini.

Recent Review

Fantastic recipe! I didn't have enough fresh oregano, so I added rosemary to the herb mixture. It was a major hit at the potluck last night. We have a small grill, so it took longer, but well worth the effort. This is a definite keeper. A.S.